Vegan Chicken Noodle Soup Recipe (Chickpea Noodle Soup)

Since I was a vegetarian for most of my life, "chicken noodle soup" has never been much of a comfort food for me. However, I do like the idea of giving someone you love a bowl of veggie-ridden soup when they're under the weather. Since Scott has been battling a cold the last few days, I thought I'd take a stab at making a vegan and healthy version of the legendary comfort food. Not only is this soup comforting its exceptionally delish! Scott had thirds and I had seconds!

Instructions

Line a large soup pot with broth, about 1/4 cup. Add carrots, celery and onion and saute over high heat until onions are translucent, about 3 minutes. Add mushrooms and more broth if necessary. Continue to cook over high heat until the mushrooms are soft, about 3 minutes. Add remaining broth, bay leaves, miso and tamari. Cover and bring to a boil. Once boiling, add pasta and reduce heat to medium. Cook for another 6 minutes, or until pasta is al dente (adjust time accordingly). Stir in chickpeas and taste test. Add more miso or salt if necessary or desired. Allow soup to thorougly heat the chickpeas. Fish out bay leaves and serve.